Archives For Recipes

Measuring Up…

September 25, 2013 — Leave a comment

Two things you should know about me:  First, I can cook.  Second, I rarely, if ever, measure.  This has proven to be difficult when someone asks me to share one of my recipes.  I usually say, “…okay, I’ll have to write it down and send it to you…” And then I go through the process of telling myself I need to make that dish again and actually measure the amounts I use in my assembly.  Most of the time (99.9% of the time) I never get around to making the dish again and taking note of measurements.  The truth is, I often change up my dishes a little bit each time.  I also really never make the same in dish in the same, well, dish.

I make several versions of my tasty brussels sprouts recipe.  I’ll share my baked brussels sprouts with roasted tomatoes and garlic.  It’s a very delicious side dish that is filled with flavor and nutrition.  I’m going to walk you through it via pictures and descriptions.

BAKED BRUSSELS SPROUTS WITH ROASTED TOMATOES AND GARLIC

ORGANIC INGREDIENTS

Brussels sprouts, whole
Homemade chicken broth
Chicken stock drippings (the fat retrieved from making stock)
Whole, roasted garlic
Button mushrooms, sliced
Fire roasted, diced tomatoes
Onion powder
Sea salt
Freshly 
ground black pepper

1. Start by place whole brussels sprouts in a baking pan or dish.  Do not cut the brussels sprouts or stack them on top of each other.  They should be placed side-by-side in a single layer.  Add enough homemade chicken stock to cover half of each brussels sprout as pictured below (i.e., to the middle of each sprout):
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2. Next, place a healthy amount of roasted garlic (about 16-25 cloves) around and on top of the sprouts.  You can buy garlic already roasted at Whole Foods or you can roast it for yourself ahead of time:
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3. Add six to ten teaspoons of chicken stock drippings.  Don’t leave this step out.  It adds an important depth of flavor and needed fat.  You could use organic ghee if you prefer.  I think it tastes better with the chicken dippings.  Add your salt, pepper and onion power at this point:
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4. Add a healthy layer of sliced button mushrooms.  For convenience sake, I buy the pre-sliced mushrooms.  One package is usually just perfect for a pan this size:
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5. Lastly, add your drained, roasted tomatoes.  Spread them out evenly over the entire mixture.  For a pan this size I usually use two cans of organic, diced, fire roasted tomatoes:
IMG_35206. Bake the mixture between 35 and 50 minutes at 400 degrees.  After 15 minutes, mix the ingredients up in the pan.  Do this at least two or three times during its baking time.  The brussels sprouts are done when you can slice through them with a knife somewhat easily.  You don’t want them so soft that they smoosh when you try to cut them:
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ENJOY!  This is very delicious and good for you.  Even non-brussels sprouts eaters love this dish.  Great with any protein or just by itself.  It’s delicious eaten cold as well!

Day 19: Lunch

May 24, 2013 — Leave a comment

Christine, my coach for this 30-day cleanse, sent out another round of recipes this week.  One in particular caught my attention.  It was a recipe for a BLTA Chicken Breast “Sandwich.”  I created my own mayo/dressing instead of using store bought and placed the “sandwich” on top of the arugula rather than placing it inside.  Personally I think placing the arugula on the place makes the dish easier to eat and makes for a nicer presentation.  Try it, it’s delicious!

BLTA Chicken Breast “Sandwich”Day 19: Lunch

Ingredients:
1
chicken breast, with skin on
1 tbls paleo mayo dressing
2 slices of cooked bacon
1 handful of arugula (lettuce may be substituted)
1 tomato, thinly sliced
1 Avocado, thinly sliced
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Butterfly the chicken breast by cutting lengthwise through the middle of the breast without cutting all the way through, so it can be opened up. Lightly salt and pepper the chicken breast.Heat a grill pan so that it is hot enough to sear. Place the skin side down for proper rending of the skin and cook 4-6 minutes on each side. Cook 5-7 minutes on the first side until nicely browned.  Once you begin to see clear juices run, the chicken breast is thoroughly cooked. Let the chicken breast rest for 2-3 minutes so that the juices are reabsorbed by the meat.  Put a handful of arugula on the plate and place the open chicken breast on top so thatDay 19: Lunchthe rendered skin will be on top after you close the butterflied chicken.  Layer tomato, bacon and avocado and drizzle Paleo Mayo Dressing over the inside before closing.  Drizzle another tablespoon of dressing over the arugula and a few dips on the plate4 for presentation.  Enjoy!

Paelo Mayo Dressing

Ingredients:
2 egg egg yolks
1 tsp dijon mustard
1/2 cup olive oil
2 tbls fresh lemon juice
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Put the yolks in a blender or bowl with the mustard and 1 tsp of the lemon juice.  Mix the two tether and start whisking vigorously.  Add the olive oil very slowly.  You will be creating an emulsion and too much olive oil at once will cause it to separate and destabilize.  You want the consistency to be that of a thick salad dressing, you not going for an actual traditional mayo consistency.  When thick, add the remaining lemon juice.  Use sea salt and white pepper to taste.  Refrigerate for at least 30 minutes before use.

Day Nine: Dinner

May 14, 2013 — Leave a comment

I’ve been trying FOREVER to find a recipe for Thai Coconut Chicken Soup!  I searched and searched and then tried to come up with my own.  After piecing a few recipes together, and inputing a few ingredients of my own, I finally arrived at a winner!  I made the dish this evening.  Delicious!  Here’s my recipe:

Thai-Inspired Chicken Soup
Thai-Inspired Chicken Soup
Ingredients:
1 tbls butter
1 tbls finely chopped fresh ginger
2 garlic cloves, minced
1 large cooked chicken breast, cut up
13.5 ounces coconut milk
2 cups homemade chicken stock
1 red or orange bell pepper, cut into thin strips
2 scallions, thinly sliced
1/4 cup freshly squeezed lime juice
1/4 cup finely chopped basil

Instructions:
Heat butter in a deep saucepan over medium heat. Add ginger and garlic and saute’ briefly.  Chop the cooked chicken cubes or slices and add them to the pan. Saute’ 2-3 minutes then add coconut milk, chicken stock, bell pepper and scallions.  Bring the soup to a gentle boil then remove from heat and stir in lime juice and basil.  Add salt or hot sauce to taste.

Bone Broth

May 9, 2013 — Leave a comment
Bone Broth

Nutritious Bone Broth!

At the end of day four of my 30-day cleansing challenge and I’ll feeling really good.  I REALLY over did it with my first day back to weight training and I can really feel the effects.  Not properly stretching before and after contributed to the aches I feel.  There are no shortcuts to good health.

I have to say, I’m enjoying the bone broth I made this past Saturday.  I have included the recipe in my downloads section at the bottom right of this page.  It’s so very easy to make.  Freezes beautifully.  Just click on the link to download the PDF.